| Much as we all love home-baked bread, with holidays approaching,
who's gonna have the time?? Thought we could share quick bread recipes
here - This one is my standard & really helps leftovers, is also
a good way to use up leftover scraps of cheese.
In 8" iron skillet, saute half a cup of chopped onions in 2 tablespoons
of bacon grease or butter. Let cool. In a bowl, slightly beat
one egg, add half a cup of milk, add one and a half cups Bisquick
and stir just till moistened. Add onions, and half a cup of grated
sharp cheese. Spread dough in the pre-greased skillet (or other
8" pan) and top with another half cup cheese. At this point, the
original recipe says to drizzle top with two tablespoons melted butter
and poppy seeds, but I usually save the butter to eat with it when
cut! Bake at 400 degrees for 20/25 minutes. This is best hot, goes
well with honey or applebutter, and microwaves to reheat later,
too.
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| This bread recipe is fantastic. It's a braided loaf, with each braid
filled with a combination of onion, parmesan, poppy seeds, garlic salt,
and paprika. It's kind of reminscent of Challah. I brought it to
my family's Hanukkah celebration, and they went nuts over it.
Onion Lover's Bread
1 package dry yeast
4 cups bread of all-purpose flour
1 1/4 cups water
1/4 cup sugar
1 1/2 tsp salt
1/3 cup nonfat dry milk
1/2 cup butter, softened
1 egg, room temperature, lightly beaten
1/4 cup butter, melted
1 cup finely chopped
onions, or 1/4 cup onion
flakes
1 T grated Parmesan cheese
1 T poppy seeds
1 tsp garlic salt
1 tsp paprika
To make the dough, in a large mixing or mixer bowl stir the
yeast and 2 cups flour together. In a saucepan heat the water,
sugar, salt, dry milk, and butter (about 125 degrees). When the
butter is quite soft, but not necessarily melted, add the egg
and pour all the liquid into the flour. Blend with a wooden
spoon or mixer at low speed until moistened. Increase the speed
to medium and beat for 2 minutes with the mixer flat beater, or
wooden spoon, if preferred.
Stop the mixer, attach the dough hook, and add flour, 1/4 cup at
a time, to make a soft dough that forms a ball around the hook
as it revolves and cleans the sides of the bowl.
This dough must rise before kneading. Cover the bowl tightly
with plastic wrap and let the dough rise at room temperature
until light and doubled in volume, 1 hour.
Meanwhile, make the filling. Melt the butter in a medium
saucepan. Remove from heat and stir in the remaining
ingredients. Mix throughly and set aside until ready to form
the braids. After the dough has risen, it must be kneaded. If
by hand, knock down the dough and turn out on a floured work
surface. The dough may be sticky because it is so soft.
However, toss or throw the dough down hard against the work
surface until it becomes elastic and is no longer sticky. Small
sprinkles of flour will also help. If using a mixer, add flour,
if necessary, to form a soft, elastic ball around the dough hook
as it revolves. It will clean the sides of the bowl. Knead for
10 minutes.
Allow the dough to relax for 5 minutes and then roll the piece
into a 12 x 18-inch rectangle. For one loaf, cut into three
4-inch wide strips, or for two loaves, six 9 x 4-inch strips.
If the strips pull back and shrink when they are cut, let them
rest for 3 or 4 minutes -- and roll to size.
Carefully spread the filling on the pieces, leaving a 1/2-inch
margin around the edge. This permits a good bond that will hold
and not open when the braids rise.
Roll each piece from the long side. Stop the roll 1 inch from
the edge. Lift the edge up to the roll and pinch together.
Don't roll to the edge, for this will push the filling onto the
clear margin and make it difficult to get a firm seal.
Lift the rolls onto a greased or Teflon baking sheet, and braid
3 rolls together, pinching the ends together tightly.
Cover with a length of wax paper and leave at room temperature
until the braids have doubled in bulk, 45 minutes.
Preheat oven to 350 degrees 20 minutes before baking.
Bake on the middle shelf of the oven. When the loaves are a
golden brown and tapping the bottom crust yields a hard, hollow
sound, they are down, about 40 minutes.
Remove the bread from the oven. As with all braided loaves,
handle the hot bread with care. Move with the help of a spatula
to cool.
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